This Kale and Cannellini Bean Salad is the kind of salad I love to make when I want something fresh, hearty, and a little more elevated than a basic side salad. It has tender massaged kale, creamy cannellini beans, pine nuts, pistachios, red onion, and fresh basil all tossed in a bright lemon Dijon vinaigrette.
As a cookbook author and professional recipe developer, I'm always looking for simple recipes that still feel intentional. This salad is exactly that. It uses a handful of everyday ingredients, but the combination of creamy white beans, crunchy nuts, fresh herbs, and a really good vinaigrette makes it feel special enough for entertaining.
I especially love this salad with Italian-inspired dinners. It's fresh enough to serve next to pasta, hearty enough for lunch, and easy enough to prep ahead for the week. It has that simple, elegant feel I always come back to in my kitchen.
For more salad recipes, check out our: Cucumber Tomato Feta Pasta Salad, Seared Ahi Tuna Salad, and Greek Chicken Salad.
Jump to:
What Makes This Kale Salad Different
What makes this kale and cannellini bean salad special is the mix of creamy, crunchy, sharp, and fresh ingredients. The cannellini beans make it hearty enough to feel satisfying, while the pine nuts and pistachios add two different kinds of crunch. The basil brings in that fresh Italian-inspired flavor I love, and the lemon Dijon vinaigrette ties everything together without weighing it down.
It's simple enough for a weekday lunch, but polished enough to serve with pasta, seafood, or roasted chicken for a dinner that feels a little more put together.
Why You'll Love This Recipe
- It's hearty without feeling heavy. The cannellini beans make this salad filling, while the lemon Dijon dressing keeps it bright and fresh.
- It feels a little restaurant-y. Pine nuts, pistachios, red onion, and basil give the salad great texture and flavor without a lot of extra work.
- It's perfect for make-ahead meals. Kale holds up beautifully, so this is a great salad to prep for lunches, dinner sides, or hosting.
Ingredients
- Kale:Â Use shaved or finely shredded kale. The smaller pieces make the salad easier to eat and help the dressing coat every bite.
- Extra virgin olive oil:Â A little olive oil is used to massage the kale so it becomes tender and flavorful.
- Salt:Â Helps soften the kale and season the base of the salad.
- Cannellini beans:Â Creamy white beans make this salad feel more substantial. Drain and rinse them well before adding them to the bowl.
- Pine nuts: Pine nuts add a delicate, buttery crunch that pairs so well with the kale and beans.
- Pistachios:Â Pistachios add even more texture and a slightly sweet, nutty flavor.
- Red onion:Â Thinly sliced red onion gives the salad a little sharpness and contrast.
- Fresh basil:Â Basil adds freshness and makes the whole salad feel bright and Italian-inspired.
- Lemon juice:Â Fresh lemon juice adds brightness and balances the richness of the olive oil and nuts.
- Dijon mustard:Â Dijon adds tang and helps the dressing come together.
- Honey:Â A small amount of honey balances the lemon and mustard.
How to Make Kale and Cannellini Bean Salad
Massage the Kale
Add the shaved or shredded kale to a large bowl with the extra virgin olive oil and salt. Massage for 1-2 minutes, until the kale softens slightly and turns a deeper green.
Make the Dressing
In a small bowl or jar, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth.
Assemble the Salad
Add the cannellini beans, pine nuts, pistachios, red onion, and basil to the bowl with the kale.
Dress and Serve
Pour about half of the dressing over the salad and toss gently to combine. Add more dressing as needed, then let the salad sit for 5-10 minutes before serving.
Tina's Tips and Tricks
- The key to making kale salad actually good is massaging the kale. I know it sounds like an extra step, but it makes such a difference. The kale becomes softer, less bitter, and much more enjoyable to eat.
- I also love using both pine nuts and pistachios here. The pine nuts give that classic Italian-inspired flavor, while the pistachios add a little extra crunch and color. It's a small detail, but it makes the salad feel more layered and thoughtful.
- If you're serving this for guests, make the salad about 20-30 minutes before dinner and let it sit at room temperature. Kale can handle the dressing, and the flavors only get better as it rests.
Substitutions and Variations
- If you do not have cannellini beans, use great northern beans, navy beans, or chickpeas.
- For a little extra richness, add shaved parmesan, crumbled feta, or goat cheese.
- To make this salad a full meal, add grilled chicken, salmon, shrimp, or crispy prosciutto.
- If you do not have pistachios, use almonds, walnuts, or extra pine nuts.
- For a vegan version, swap the honey for maple syrup.
What to Serve with Kale and Cannellini Bean Salad
This salad works beautifully with simple, Italian-inspired dinners. I love it as a fresh side next to pasta, chicken, seafood, or anything with a rich sauce that needs something bright alongside it.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Because kale is sturdy, this salad holds up better than softer green salads. If you are making it ahead for meal prep, you can dress the kale and beans in advance, then add the pine nuts and pistachios right before serving so they stay crunchy.
Frequently Asked Questions
Yes. This is a great make-ahead salad because kale holds up well after being dressed. For the best texture, add the nuts just before serving.
Yes, I recommend it. Massaging the kale softens the leaves, reduces bitterness, and helps the dressing coat the salad more evenly.
Yes. Curly kale works well, but make sure it is finely shredded and massaged so it becomes tender.
Absolutely. Shaved parmesan would be my first choice, but feta or goat cheese would also be delicious.
Italian Kale and Cannellini Bean Salad
Ingredients
For the Salad
- 6 cups shaved or shredded kale
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- 1 15 ounce can cannellini beans drained and rinsed
- ¼ cup pine nuts
- ¼ cup pistachios roughly chopped
- ¼ red onion thinly sliced
- 5 large basil leaves sliced or torn
For the Lemon Dijon Dressing
- ¼ cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Massage the kale. Add 6 cups shaved or shredded kale to a large mixing bowl. Drizzle with 1 tablespoon extra virgin olive oil and sprinkle with ¼ teaspoon salt. Use your hands to gently massage the kale for 1-2 minutes, until it softens slightly and turns a deeper green.
- Make the dressing. In a small bowl or jar, whisk together ¼ cup extra virgin olive oil, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon honey, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth and combined.
- Assemble the salad. Add 1 drained and rinsed 15 ounce can of cannellini beans, ¼ cup pine nuts, ¼ cup roughly chopped pistachios, ¼ thinly sliced red onion, and 5 large sliced or torn basil leaves to the bowl with the kale.
- Dress the salad. Pour about half of the lemon Dijon dressing over the salad and toss gently to combine. Add more dressing as needed until the salad is lightly coated.
- Serve. Let the salad sit for 5-10 minutes before serving so the kale can soften a little more and the flavors can come together. Taste and adjust with more salt, black pepper, or lemon juice if needed.
Notes
- Massage the kale before assembling the salad. This helps soften the leaves and makes the salad much better to eat.
- Add the dressing gradually. You may not need all of it, depending on how much kale you use and how dressed you like your salads.
- For the best texture, add the pine nuts and pistachios right before serving.
- To make this salad vegan, swap the honey for maple syrup.
- For a heartier meal, add grilled chicken, salmon, shrimp, or shaved parmesan.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Leave a Reply